Butternut Squash and Smoky Black Bean Salad

Photo: Johnny Autry; Styling: Cindy Barr
You'll find chipotle chiles canned in adobo sauce on the Latin food aisle. Use just the sauce here; reserve chiles for another use.

Yield:

Serves 4 (serving size: 2 cups arugula, 3/4 cup bean mixture, 2 tablespoons nuts, and 2 tablespoons cheese)

Recipe from

Recipe Time

Hands-on: 47 Minutes
Total: 47 Minutes

Nutritional Information

Calories 369
Fat 20.1 g
Satfat 4 g
Monofat 7.1 g
Polyfat 7.8 g
Protein 10.7 g
Carbohydrate 39.8 g
Fiber 10.2 g
Cholesterol 10 mg
Iron 4.5 mg
Sodium 544 mg
Calcium 170 mg

Ingredients

4 cups (1/2-inch) cubed peeled butternut squash
7 teaspoons extra-virgin olive oil, divided
1/2 cup walnuts, chopped
Cooking spray
1/2 teaspoon kosher salt, divided
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon adobo sauce
2 garlic cloves, thinly sliced
1/4 teaspoon black pepper
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (9-ounce) package baby arugula
1/2 cup (2 ounces) crumbled goat cheese

Preparation

1. Preheat oven to 425°.

2. Combine squash and 1 tablespoon oil; toss to coat. Arrange squash on a jelly-roll pan. Bake at 425° for 25 minutes or until tender.

3. Arrange walnuts on jelly-roll pan; coat with cooking spray. Sprinkle 1/8 teaspoon salt over nuts; toss. Bake at 425° for 10 minutes or until toasted, stirring once.

4. Combine 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl; stir with a whisk.

5. Heat a medium nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add garlic; sauté 1 minute. Add squash, remaining 3/8 teaspoon salt, pepper, and beans; cook 3 minutes or until heated through. Remove from heat; stir in 3 tablespoons adobo dressing; toss to coat.

6. Combine remaining dressing and arugula; toss to coat. Divide arugula mixture evenly among 4 plates; top with bean mixture. Sprinkle evenly with nuts and cheese.

Note:

Sidney Fry, MS, RD,

January 2012